Welcome to Sister V's Recipe Page - This is a subpage of Sister Vegetarian's Blog. Travel the world with Sister in her kitchen...India, Japan, China, The Middle East, Ethiopia, Ghana, Mexico, South America, Italy, UK, France, Russia, and more.

What to Expect from Sister Vegetarian Recipes...

Sister Vegetarian knows the importance of nutrition without breaking the bank. In lieu of this, I keep the meals to a cost that anyone can create and still stick to a budget. I also include raw vegan meals. Sister has acquired a Raw Vegan Chef Certfication through The Raw Food Network-Ekaya Institute of Living Food Education. I love to cook meals from Africa, India, the Middle East, Greece, Italy, and the list goes on. When I cook, I call it traveling the world without leaving my home. I see cooking as a way to experiment and learn about other cultures, as I also learn more about my roots.

Enjoy the meals. Enjoy the travel. No Passport Required. Just an appetite for delicious and healthy meals.

Peace & Love, Sister Vegetarian.

Monday, July 19, 2010

Lentil and Beet Salad: A salad of antioxidants, protein, and immune-boosting properties

A combination of Lentils and Beets is common in many Indian stews and warm the body on a winter day; but, when you turn it into a summer salad, you also provide nourishment for the body without the heat properties of a winter stew.

This lentil and beet salad provides great cancer fighting, immune-boosting, and antioxidant properties. If you are active, the lentils are a great source of protein and energy. I found this recipe in a running magazine, but catered it to my specifications for quick meal that can easily be refrigerated by lunch or dinner leftovers.

Beets and Lentil Salad

Ingredients:

1 bunch of beets (3 medium size beets), washed, and unpeeled (the skin of beets provide great antioxidants. The power is also in the skin so do not peel!)

1/2 onion minced

1 cup of carrots, sliced in rounds

1 cup of celery, chopped

2 TBSP olive oil

1 cup of vegetable stock

1/2 cup of water

2 bay leaves

Dressing for beet and lentil salad:

2 medium cloves of garlic, minced

2 tsp lemon juice

1 TBSP Braggs Organic 24 Seasonings

1 TBSP apple cider vinegar

2 tsp garlic salt

1 tsp black pepper

1 tsp habanero, tabasco, or any hot sauce

How to make:

1. slice beets in 1 inch strips, set aside

2. saute onions, carrots, and celery in 2 TBSP olive oil in a large pot

3. Add lentils, beets, vegetable stock, and water. Stir to mix.

4. Boil, then cover and reduce to medium. Cook for 20-25 minutes, until lentils are tender (beets will then be tender at the same time as the lentils)

5. Drain excess water, and pour into a mixing bowl.

6. Place mixing bowl in refrigerator to cool for 10 minutes

7. Take bowl out of refrigerator and add beet and lentil dressing. Mix dressing with beet and lentil mixture.

8. Serve as is, or with crusted Italian bread with olive oil, garlic, and basil.